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This cocktail comes via SeriousEats.com, courtesy of Gramercy Tavern in New York. While I needed to make a few detours around the restaurant’s recipe in order to tailor it to my diminishing stock, it also calls for certain ingredients I’ve got too much of lurking around my post-Thanksgiving fridge, so yay! (In case you haven’t noticed, this week on the blog is unofficially Make Use of T’giving Leftovers Week.)
What I was happy to have reason to use was my fresh thyme. Someday, I swear, I’m going to construct the world’s most impressive year-round herb garden (complete with shoe-organizer mini-plots!), but until then, I find myself all too often buying fresh herbs in presized packages, using a few sprigs for one recipe, then watching the rest wilt in the crisper. Not this time, Mother Nature! Half of my leftover thyme went into an infusion (reveal date TBD); the rest made the thyme syrup for the Fall Classic.
In Montreal, Halloween’s a very big deal. Like NO-SCHOOL-THE-DAY-AFTER! big (candy hangover NOMMMMM…).
We’ll be spending tonight seated in front of our duplex with one of our upstairs neighbors, treats at the ready. (Smarties, the world’s greatest candy, am I right?) He informed us that this is tradition around here, because it prevents us all from going crazy hearing our doorbells go off 300 times in one night. I swear to you, in my 15 1/2 years of postcollegiate adulthood, spent in 13 previous apartments, I have never had a single Halloween customer come to my door! I’m so excited!
So, now that my little Benjamin Button-esque ankle biters have been safely ferried off to see friends in Kingston, Ontario, methinks it a perfect time to unwind and chillax, the chilly autumn air providing the perfect backdrop for a little respite and reflection, and the flavors of the season (this is already starting to sound like a Hallmark card) taking the edge off frazzled nerves.
Hopefully you’re lucky enough to work, as I once did, in an industry that abides by Summer Fridays — last afternoon of the week off, Memorial Day through Labor Day.
If you’re not, let’s make-tend like you do with a super-short blog post. Gotta catch the Jitney to the Hamptons, where beachside cocktails await!
We close Death & Company week with a cocktail that, on paper, scares the hypothetical caca out of me. A drink made up of three hard liquors, and when I read the names of three hard liquors and one of them is bourbon (facilitator of happy Rose) and one of the others of them is scotch (moody-bordering-on-surly Rose) and then there’s simple syrup — well, it makes me not trust the simple syrup, makes me paranoid that the simple syrup’s lurking in there as some sort of sleight-of-hand trick with the scotch dodging behind it and getting away with murder, and I think this is not going to be a very productive Friday night.
Contrary to 100% of this blog’s content heretofore, there are plenty of things I’m up for discussing besides weddings. For example, Calvados, which I was lucky enough to try for the first time on its home turf about 13 years ago at an inn in Normandy. I remember a dining room resplendent with golden amber tones, although that may have just been the view down my nose into the bottom of my snifter. In fact, considering I can’t remember much else about that night, let’s go with that.
So anyway, back to weddings. One of my most favorite things to do, as perhaps you’ve already gleaned, is write a cocktail recipe. I love it so much that I’ll even craft a cocktail I have little interest in drinking. Last fall, my friend Harley asked me to write an appletini recipe for her brother’s nuptials. (Google docs is suggesting I correct “appletini.” First choice: Appleton. I hear ya, Google docs.) Read the rest of this entry »